Custard Pie Recipe

Baking a pie from scratch might sound intimidating, but let me tell you, this classic custard pie is like a warm hug from your grandma that you can actually eat—creamy, comforting, and oh-so-satisfying.

My heart belongs to custard pie, with its easy, pleasing combination of eggs, sugar, and milk snugly settled in an unbaked pie shell. With a whisper of vanilla and just a hint of nutmeg, this dish is not only daring to require no baking but also daring to be so simple.

Egg dishes can be so ho-hum, so good-enough-for-breakfast, but custard takes an egg and makes it a star.

Custard Pie Recipe Ingredients

• Pie Crust: Provides a buttery foundation and holds the sweet filling.
• Eggs: Rich in protein, they thickly bind the custard together.
• Granulated Sugar: Essential for sweetness, balancing the creamy flavors.
• Whole Milk: Adds creaminess and contains calcium and protein.
• Vanilla Extract: Infuses warmth, enhancing the pie’s aromatic appeal.
• Salt: Balances sweetness, subtly elevating other flavors.
• Ground Nutmeg: Provides spice, adding depth and aroma.

Custard Pie Recipe Ingredient Quantities

• • 1 9-inch pie crust, unbaked

• • 3 large eggs

• • 3/4 cup granulated sugar

• • 2 cups whole milk

• • 1 teaspoon vanilla extract

• • 1/4 teaspoon salt

• • 1/4 teaspoon ground nutmeg

How to Make this Custard Pie Recipe

1. Your oven should be heated to 425°F (220°C) before you commence cooking.

2. Put the 9-inch pie crust that hasn’t been baked into a pie dish and set it very much to the side.

3. In a mixing bowl, mix the eggs and sugar together until the mixture is smooth and slightly thickened.

4. Slowly incorporate the milk into the egg mixture, using a whisk to ensure a thorough combination.

5. Combine the vanilla extract and salt. Be certain all ingredients are completely blended.

6. Into the pie crust, pour the custard mixture.

7. Evenly sprinkle the ground nutmeg over the top of the custard.

8. Place the pie on the oven’s middle rack with care.

9. Bake for 15 minutes, then turn the oven down to 350°F (175°C) and keep on baking for another 25-30 minutes, or until you can stick a knife in near the center and it comes out clean.

10. Wait until the pie has cooled down all the way before you serve it to your family and friends. If you don’t, you may end up with a slightly runny (but still delicious) center!

Custard Pie Recipe Equipment Needed

1. Oven
2. Pie dish
3. Mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Knife
7. Oven mitts or heat-resistant gloves

FAQ

• • Q: Can I use a store-bought pie crust?A: Yes, this custard pie recipe works perfectly with a pie crust bought from the store.

• • Q: Is it possible to substitute brown sugar for granulated sugar?A: Possible, but it may change the flavor a bit. Just granulated sugar is what you want for the classic taste.

• • Q: Can I use a dairy-free milk alternative?A: Yes, almond or soy milk can be used, but it may slightly alter the texture and taste.

• • Q: How do I know when the custard pie is done?A: When the edges of the pie are set, but the center is still jiggly, then the pie is done. It, like cheesecake, continues to set as it cools.

• • Q: Can I add other spices to the custard?A: Yes, you can add spices like cinnamon or cardamom for extra flavor, but nutmeg is a tried-and-true choice.

• • Q: How should I store leftovers?A: Store the custard pie that is leftover in the refrigeration, covered, for up to 3 days.

• • Q: Can this pie be made ahead of time?A: Certainly! The dish can be prepared the day before, and it will be perfectly fine for serving after resting in the cool, dark storage of the refrigerator. It’s like a spa day for poleti!

Custard Pie Recipe Substitutions and Variations

Eggs: Use 3/4 cup silken tofu blended until smooth, or 3 tablespoons of aquafaba per egg.
Granulated Sugar: Substitute with 3/4 cup of honey, maple syrup, or coconut sugar.
Almond Milk: Use 2 cups of almond milk, soy milk, or coconut milk for a dairy-free version.
Almond Extract: Substitute with a baking version of vanilla extract, like 1 teaspoon almond or 1 inch scrape from a vanilla bean.
Nutmeg, Ground: For a different spiced note, use 1/4 teaspoon of ground cinnamon or allspice.

Pro Tips

1. Blind Bake for a Crisp Crust Before pouring in the custard, consider blind baking the pie crust for 10 minutes at 375°F (190°C). This helps prevent a soggy bottom. Use pie weights or dried beans to keep the crust from bubbling up.

2. Warm the Milk Gently warm the milk before adding it to the egg mixture. This can help create a smoother custard by preventing the eggs from cooking unevenly, providing a creamier texture.

3. Strain the Custard After mixing the custard ingredients, strain the mixture through a fine sieve. This step ensures that any bits of egg that didn’t fully incorporate are removed, leading to an even smoother custard.

4. Nutmeg Grating For a more intense flavor, use freshly grated nutmeg instead of pre-ground. It makes a notable difference in aroma and taste.

5. Cool Gradually Once baked, allow the pie to cool in the oven with the door slightly ajar. This gradual cooling helps to prevent the custard from cracking and allows the texture to set perfectly.